Glucose oxidase
Enzyme Preparations
Antioxidants
Preservatives
9001-37-0
(C₆H₁₀O₅)ₙ
$19.98 ~ $29.97
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Glucose oxidase?
Glucose oxidase is an enzyme used in the food industry as an oxygen scavenger to improve shelf stability in foods and beverages, and as a conditioner in bread doughs.
How is Glucose oxidase made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Strain Cultivation & Inoculum Preparation | A high-yield, pure microbial strain (e.g., Aspergillus niger) is cultivated in a sterile lab medium and then scaled up in a seed fermenter. | Strain purity and viability are paramount. Aseptic techniques must be maintained to prevent contamination which could compete for nutrients or produce unwanted byproducts. |
| 2 | Submerged Fermentation | The inoculum is transferred to a large, sterilized bioreactor containing a nutrient-rich broth. The microorganism is grown under controlled aerobic conditions, causing it to secrete glucose oxidase. | Control of pH, temperature, dissolved oxygen (DO), and agitation is critical for maximizing enzyme yield. Fermentation is monitored and runs until peak enzyme activity is reached (typically 72-120 hours). |
| 3 | Harvest & Cell Separation | The fermentation broth is harvested. The microbial cells (biomass) are separated from the liquid supernatant which contains the crude enzyme. | This is typically achieved via centrifugation or microfiltration. The key is to achieve a clear, cell-free supernatant while minimizing cell lysis, which would release intracellular contaminants. |
| 4 | Purification & Concentration | The cell-free supernatant undergoes a series of filtration steps to remove impurities and concentrate the glucose oxidase enzyme. | Ultrafiltration (UF) is used to concentrate the protein and remove small molecules. Further purification may involve chromatography to achieve higher purity for specific applications (e.g., food or diagnostics). |
| 5 | Standardization & Formulation | The purified enzyme solution is analyzed for activity and diluted or blended to meet a specific activity level. Stabilizers are added. | The product is standardized to a consistent enzyme activity unit (U/g or U/mL). Stabilizers like glycerol or sorbitol are added to ensure shelf-life stability. This step is crucial for consistent performance. |
| 6 | Drying (for powder products) | For powdered glucose oxidase, the standardized liquid concentrate is converted into a stable powder, typically through spray drying or freeze-drying (lyophilization). | Control of drying temperature is essential to prevent thermal denaturation and loss of enzyme activity. Freeze-drying is gentler but more costly; spray drying is common for bulk industrial grades. This step is skipped for liquid formulations. |
| 7 | Quality Control & Packaging | The final product (liquid or powder) is rigorously tested for activity, purity, microbial load, and other specifications before being packaged. | Final QC tests confirm that the product meets specifications for enzyme activity, purity, moisture content, and absence of contaminants. Packaging in sealed, moisture-proof containers is vital to protect the enzyme. |
Technical Specifications
| CAS Number | 9001-37-0 |
| Chemical Formula | (C₆H₁₀O₅)ₙ |
| Solubility | Soluble in water or buffer |
| Storage Conditions | Store cool & dry; refrigerated or frozen (-20 °C storage possible) |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
baking (dough strengthening)
egg powder deoxygenation
biosensors
gluconic acid production
antimicrobial additives
Mechanism of action:
| Parameter | Glucose oxidase |
|---|---|
| Functional Category | Enzyme System; Antioxidant; Flour Improver; Preservative |
| Key Ingredients | Glucose Oxidase (GOD) enzyme, typically derived from Aspergillus niger or Penicillium species. |
| Mechanism of Action | Catalyzes the oxidation of glucose in the presence of molecular oxygen to produce D-glucono-δ-lactone (which hydrolyzes to gluconic acid) and hydrogen peroxide (H₂O₂). This reaction effectively scavenges oxygen from the food system. The generated H₂O₂ acts as a mild oxidizing agent, cross-linking protein structures (e.g., gluten) by forming disulfide bonds. |
| Application Effect in Product | In baking: strengthens dough, improves machinability, increases loaf volume, and enhances crumb structure. In beverages & dressings: prevents oxidative browning and flavor degradation by removing residual oxygen. In dried egg products: removes glucose to prevent Maillard browning during storage. Extends shelf life by creating an anaerobic environment and inhibiting microbial growth. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Glucose Oxidase (GOx) | Enzyme (Oxidoreductase) | Catalyzes glucose oxidation using molecular oxygen, producing hydrogen peroxide. | High specificity for β-D-glucose; very stable; low production cost; mature technology. | Dependent on oxygen concentration, leading to errors in hypoxic conditions; susceptible to electrochemical interferences. | Disposable test strips for blood glucose meters, food preservation (oxygen scavenger). | For cost-sensitive, high-volume applications where oxygen levels are relatively stable and high specificity is key. |
| Glucose Dehydrogenase (GDH) | Enzyme (Oxidoreductase) | Catalyzes glucose oxidation using a cofactor (e.g., NAD+, FAD, PQQ) instead of oxygen. | Unaffected by oxygen partial pressure, providing more accurate results in various conditions. | Certain types (GDH-PQQ) can react with other sugars like maltose, causing falsely high readings; can be more expensive. | Continuous glucose monitors (CGMs), hospital point-of-care testing, meters for patients on peritoneal dialysis. | When accuracy in variable oxygen environments is critical and interference from non-glucose sugars is controlled. |
| Hexokinase Method | Coupled Enzyme Assay | Uses Hexokinase and G6PDH in a two-step reaction, measured spectrophotometrically. | Considered the gold standard for accuracy and specificity; not affected by oxygen or common reducing agents. | Requires complex instrumentation, liquid reagents, and trained staff; not portable or suitable for self-monitoring. | Centralized clinical laboratory blood glucose analysis; reference method for calibrating other devices. | For diagnostic purposes where the highest level of accuracy is required and logistical complexity is not a barrier. |
| Boronic Acid-Based Sensors | Chemical Sensor | Uses synthetic boronic acid molecules that reversibly bind to glucose, causing an optical or electrochemical signal. | Enzyme-free, offering potential for superior long-term stability and eliminating cofactor requirements. | Lower specificity than enzymes (can bind other diol-containing molecules); sensitive to pH changes. | Research into long-term implantable continuous glucose monitors. | For applications demanding long-term in-vivo stability where enzymatic degradation is a primary failure mode. |
Technical Documents
Available Documentation
COA & SDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications